Ham-and-Broccoli Pasta Bake
Glazed Carrots
Ingredients
- ½ (16-oz) pkg penne pasta
- 1 head broccoli, cut into florets
- 5 Tbsp butter, divided
- ¼ cup all-purpose flour
- 3 cups milk
- ½ tsp paprika
- ½ tsp salt
- ½ tsp pepper
- 1 (8-oz) pkg shredded Cheddar cheese, divided
- 1 cup shredded Parmesan cheese
- 2 (8-oz) pkg ham steaks, chopped
- 1 cup panko breadcrumbs
Instructions
- Preheat oven to 375°F.
- Cook pasta in a large pot of boiling salted water 7 minutes; add broccoli, and cook 3 minutes longer.
- Drain; rinse with cold water; drain again.
- Melt 4 Tbsp butter in a Dutch oven over medium heat.
- Add flour; cook, whisking constantly 2 minutes.
- Gradually whisk in milk, paprika, salt and pepper until smooth.
- Cook, whisking frequently, until mixture is thick and bubbly; remove from heat.
- Stir 1½ cups Cheddar cheese and all of Parmesan cheese into milk mixture.
- Stir in ham; add pasta mixture, toss.
- Spoon into a lightly greased 13- x 9-inch baking dish; sprinkle with panko.
- Dot with remaining 1 Tbsp butter and sprinkle with remaining ½ cup Cheddar cheese.
- Bake 30 minutes or until hot and bubbly.
Side Dish Ingredients
- 1 (1-lb) pkg baby carrots
- 2 Tbsp butter
- 1 Tbsp brown sugar
Side Dish Instructions
- Combine carrots and water to cover in a large saucepan; bring to a boil over medium-high heat. Reduce heat, and simmer 10 minutes or until tender.
- Drain, return to saucepan; add butter and brown sugar, stirring until butter is melted.
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